Gazpacho

This recipe keeps me going during the summer months! I had never tried Gazpacho until I spent a few month in LA!. When I was competing on, “The Voice”, we were sequestered at a hotel that was connected to an amazing restaurant called, The Daily Grill. This is my copycat recipe that I have found to be as close as possible! I hope you enjoy!

L.Slezinger

Gazpacho

The most wonderful fresh gazpacho that will not stay in your fridge for very long!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 12 hours hrs

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups fresh tomatoes peeled and seeded
• 2 cups cucumbers peeled and seeded (Long way)
• 1 cup onion small
• 1.5 cup water
• 4 cups tomato juice
• 3 tbsp olive oil
• 2/3 cup red wine vinegar regina is great
• 2 tsp garlic chopped or minced
• 1 tbsp oregano dry
• 1 tsp ground cumin
• 2 tbsp worcestershire L&P favorite
• 1 avocado diced
• 1/4 cup fresh chives finely chopped

Method

 

1. Grind tomatoes, cucumbers and onions using julienne blade. Hand grater is fine! Add in water, 1qt. of tomato juice, olive oil, red wine vinegar, garlic, oregano and cumin. Place in refrigerator and let stand for 12 hours. 

   Take out of the refrigerator and add in the other quart of tomato juice. Add in the Worcestershire and season with hot sauce and salt to taste.

   Avocado and Chives are the last touch!

Notes

This is an amazing recipe for a hot day! It is light and refreshing… triple the recipe and keep it in your fridge! It wouldn’t stay in mine very long!